chocolate pistachio cake
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5 from 1 vote

Chocolate Pistachio Bundt Cake

This cake is pretty on the inside with the way the chocolate swirls around in the pistachio layer. 
Course Dessert
Cuisine American
Keyword Cake Mix Recipes, Cake Recipes
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 352kcal
Author Stephanie Manley


  • 15.25 ounces yellow cake mix I prefer Duncan Hines Yellow Cake Mix
  • 3 ounces pistachio instant pudding mix
  • 4 eggs
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1/2 cup chocolate syrup


  • Preheat oven to 350 degrees. Spray a bundt pan liberally with non-stick cooking spray. In a large bowl combine cake mix, pistachio instant pudding mix, eggs, water, and vegetable oil. M
  • ix with a hand mixer for approximately 2 minutes, blend until smooth, scrape the bowl down occasionally while mixing the cake. Remove 1 cup of cake batter and place in a small bowl, add 1/2 cup chocolate syrup to the 1 cup of cake mix. 
  • Stir the chocolate syrup mixture until the color is uniform. Place yellow cake mix batter into bundt cake pan, and then pour the chocolate syrup mixture on top of the yellow cake mix in the bundt cake pan. 
  • Using a knife, gently swirl the chocolate and yellow cake mix batters together, do not over stir, you want to have definite marbling. Bake cake in the oven for approximately 55 minutes, you will know the cake is done when a toothpick is inserted it will come out clean.
  •  I didn't serve my chocolate pistachio bundt cake with any icing, I don't think it needs it, this is a very moist cake that has a wonderful nutty chocolate flavor. Next time I make this cake I am going to use the Hershey's Dark Chocolate Syrup.


Calories: 352kcal | Carbohydrates: 53g | Protein: 4g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 474mg | Potassium: 78mg | Fiber: 0g | Sugar: 34g | Vitamin A: 95IU | Calcium: 104mg | Iron: 1.5mg
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